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Seasonal local food recipe No.349 – Jerusalem artichokes a la provencale
This quick and easy recipe was given to me by Joan, an ex-colleague who was very fond of Jerusalem artichokes. We’ve got plenty in our veg boxes this week thanks to the Hoare family at Restharrow Farm, Trebetherick in north Cornwall. I have no idea where she got the idea from, possibly Elizabeth David.
Serves 2-3
Preparation time: 10 minutes
Cooking time: 20-30 minutes
Ingredients
500 g Jerusalem artichokes
olive oil
2-3 tomatoes, chopped
1 clove garlic, chopped
parsley
chives
Method
Boil the artichokes in salted water, straining them before they are quite cooked. Cut them in halves and sauté them gently in a little olive oil with the tomatoes, garlic, and chives and parsley.
